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14 minutes
4 peopleAbout this dish
Halved Brussels sprouts browned in a skillet with bacon lardons, onion, garlic and herbes de Provence. Brussels sprouts are named after the Belgian capital, where they were grown early on. The bacon fat browns them well and softens their bitterness.
Ingredients
Preparation
Wash and trim the base of the Brussels sprouts. Halve them, then place them in a colander and rinse thoroughly to remove any impurities.
Peel and thinly slice the onion.
Bring a pot of salted water to a boil and cook the Brussels sprouts, covered, for 8 minutes. Drain once done.
In a hot pan, add the onion and bacon lardons. Cook for 5 to 6 minutes over high heat, stirring.
Add the Brussels sprouts and grated garlic and continue cooking for 5 minutes. Season with herbes de Provence, salt and pepper.
Serve the Brussels sprouts and bacon skillet on a plate. Adjust the seasoning to taste, it's ready!
Tips
For an extra indulgent touch, glaze the Brussels sprouts with soy sauce and honey.
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